Vegan for the Holidays: Butternut Squash and Kale Salad, Pumpkin Seed Ravioli, and Vegan Eggnog

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With the holiday season approaching at an ever-rapid pace, the nights are getting colder and the smell of evergreen trees and cinnamon are in the air. The excitement of parties and family gatherings are swirling all around us. However, trying to maintain a vegan diet can sometimes prove to be quite difficult with sweets, goodies and huge dinners taking place where you may not have a say on the menu. Here, we’ve provided three great vegan holiday recipes that definitely don’t skimp on taste. Round up your friends to eat, drink and be merry – vegan style!

To whet your appetite before the main course, try this butternut squash and kale salad. Delicious and nutritious for your vegan holiday!

vegan holidayButternut Squash and Kale Salad

(Serves 8)


  • 2 bunches of kale, tough stems removed and leaves sliced
  • 1 cup of low-sodium vegetable broth
  • 1 butternut squash, peeled, seeded and cut into 1/2in. cubes
  • 1 red onion, sliced
  • 4 pitted dates, finely chopped
  • 2 Tbsp. sherry vinegar


Over medium heat, pour ½ cup of vegetable broth into a saucepan with the kale. Simmer, stirring frequently for about three minutes until the kale begins to cook down. Add squash and continue to stir until both the kale and squash are softened, but not overcooked, for approximately ten minutes. Cool to room temperature. In another saucepan, combine the remaining vegetable broth with the red onion, dates, and vinegar. Bring to a boil, and then lower the heat and simmer for about six minutes until the onion is soft and the liquid has been reduced by half. Toss mixture with the kale and butternut squash and enjoy!

For the main course of your vegan holiday, treat your friends to this filling and hearty pumpkin seed ravioli.

vegan holidayPumpkin Seed Ravioli

(Serves 8)


  • 1 c. pumpkin seeds, lightly toasted
  • 1 c. packed fresh parsley
  • 2 cloves of garlic
  • 2 tsp. miso paste
  • ¼ tsp. sea salt
  • 8 oz firm tofu
  • ¼ c. of olive oil
  • 1 package of vegan wonton wrappers (eggless varieties available in Asian grocery stores)


In a food processor, mix pumpkin seeds, parsley and garlic until thoroughly chopped. Add the miso paste, salt and tofu and continue to pulse until combined. Slowly pour olive oil into the food processor. Lay the wonton wrappers on a cutting board and place 1 tsp. of the filling on each pastry square. Fold the wrapper over to create a triangle and seal with water. Boil the ravioli for 2-4 minutes. Drain and serve hot with olive oil or your choice of toppings.

And what’s the holiday season without the comfort of a nice hot spiced beverage warming you from the inside out? Eggnog, the quintessential holiday drink, is a favorite of ours. Not only is this recipe vegan-friendly, it cuts out a tremendous amount of the calories of traditional eggnog, which we’re sure all your friends will appreciate!

vegan holidayVegan Eggnog

(Serves 4)

  • 4 cups of your favorite, non-dairy milk (soy, almond, coconut)
  • 5 Tbsp. of your favorite sweetener (agave, maple syrup, honey)
  • 3 Tbsp. vanilla extract
  • 1 tsp. cloves
  • 1 tsp. nutmeg
  • Rum or brandy, amount at your discretion (or depending on how obnoxious your relatives are!)


In a saucepan, add all ingredients except for the alcohol and simmer until blended and warm throughout. Pour 1oz of rum or brandy in a mug and top with eggnog mixture. We love adding a sprinkling of cinnamon on top!

We hope you enjoy eating these recipes as much as we did creating them! Have a happy vegan holiday and maybe you’ll recruit a few vegans on the way!

by Olivia Dalton and Joanna Finlay

This series on living fantastic for the holiday season is a collaboration between Greenster and the students of the Langara Publishing Program, who as a team produce Pacific Rim Magazine. Enjoy! 

Photo Credit: Laura Cox, HannahZf, Chandler Thornburg
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